Dalcha recipe with step by step photos and video is a very popular recipe in South India, especially Hyderabad made along with Mutton Biryani. You would find this dalcha recipe served at marriages along with raita and gongura.
You can also make the Hyderabadi dalcha recipe just with plain rice. You can keep the chana dal whole without mashing it and eat it without any side dish. Just the dal would be so awesomely delicious that you wouldn’t even need any of the side dishes.
If you go to the interiors of Telangana or Andhra, you will see that the hyderabadi dalcha recipe and gongura are served with biryani. If you have never seen that before, you will be really amused to see people relishing eating the biryani with the dalcha.
But if you are not the one accustomed to eating the biryani along with dalcha like me. You can always just relish it with plain rice as I do.
Ingredients used for the Dalcha Recipe
Hyderabadi Dalcha recipe is nothing but another kind of dal but this is made with chana dal or bengal gram, and vegetables like kaddu, brinjal and drumsticks are added.
You can either add tamarind or the raw mango for the sourness. If the mangoes are in season, then definitely go for it as the dalcha tastes amazing with mangoes in it. The raw mangoes give a very unique taste to it. As Andhra is pretty famous for mangoes, it is natural to add it whenever in season.
This type of gravy is always a delight to cook and relish. They are pretty simple and yet the taste is absolutely incredible.
When you get bored of making the same kind of dal recipes, you can always try this unique dal which is very famous down South.
Pro Tips / Things to remember while making this recipe
- Add in any vegetable of your choice. I have added bottle gourd, brinjal, and drumstick. You can remove any one of them. Or just make with bottle gourd as kaddu ka dalcha.
- Use raw mango when in the season for enhanced taste and flavor.
- The Hyderabadi dalcha recipe tastes awesome when rested for a few hours. You can prepare it a day before.
- You can also use the water after cooking the rice in place of water.
Step by step pictorial of making hyderabadi dalcha recipe
- In a pressure cooker, add chana dal / bengal gram with onion, tomato, salt, red chilli powder, green chili and 2 glasses of water. Close the lid and cook till 4 whistles or till the dal is thoroughly cooked.
- Mash the dal well. Add the bottle gourd / kaddu, drumsticks, brinjal, oil, tamarind water, coriander leaves and a glass of water and cook till the vegetables are done.
- Cook on low flame till oil begins to float on top. Serve hot with rice or biryani.
Serve it hot. You can prepare this ahead of time as it tastes great after resting for a few hours.
Let’s get started with our Hyderabadi Dalcha Recipe with Kaddu
Hyderabadi Dalcha recipe
- 1 cup chana dal/bengal gram
- 2 tsp red chili powder/lal mirch
- 1 onion chopped
- 1 tomato chopped
- 2 green chili slit/hari mirch
- 3 tbsp oil
- 1 medium sized bottle gourd/kaddu peeled and diced
- 3-4 brinjal cut into half
- 2 drumsticks cut into 2-3 inch pieces
- 1 tsp salt to taste/namak
- 3 tbsp coriander leaves/cilantro finely chopped
- 2 tbsp tamarind paste or lemon sized tamarind soaked in water
- In a pressure cooker, add chana dal/bengal gram with onion, tomato, salt, red chili powder, garlic, green chili and 2 glasses of water.
- Close the lid and cook till 4 whistles. Allow the steam to escape and mash the dal with a wooden masher.
- Add the bottle gourd/kaddu, tamarind paste, brinjal, drumsticks, coriander leaves, oil, and a glass of water.
- Cook until the vegetables are done. Alternatively, you can cook in the pressure cooker for 2 whistles.
- Cook on low flame till oil begins to float on top. Serve with rice or biryani.
- You can add the vegetables of your choice.
- Use raw mango instead of tamarind paste when in season.
- You can make this recipe ahead of time for best taste and flavor.
- Soak the chana dal for 1 hour for a faster cooking time.
Signing off until next time,
This recipe was originally published in July 2015. Step by step photos and video have been added. The recipe has been made printable in October 2018.
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